Lentil soup is a tasty and nutritious first course, perfect for cold days. This dish, made with dried lentils, is enriched by the intense flavor of anchovy fillets. The preparation also includes a chopped mix of sage, parsley, onion, celery and garlic, which gives the dish additional flavor. The soup is served hot, with a sprinkling of toasted bread.
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Boil the lentils in about 2 liters of lightly salted boiling water, after first cleaning them and leaving them to soak overnight, and keep them warm in their cooking liquid
In a small saucepan, pour in the oil and brown the chopped mixture well; add the chopped anchovies and almost at the same time the tomato sauce
Stir for a few minutes and add the lentils; let them absorb the flavor, stirring, and moisten them with their cooking liquid, but not so much that the soup becomes too runny
Put a few slices of toasted bread in the soup bowls, cover them with the soup and serve immediately
Frying Pan
Bowl
Ladle
Store in the refrigerator in an airtight container for up to 3 days.
Lentil soup is a traditional dish of Italian cuisine, particularly widespread in the central area of the country.
Italia
| Energy (kcal) | 237.66 |
| Carbohydrates (g) | 33.5 |
| of which Sugars (g) | 2.52 |
| Fat (g) | 2.47 |
| of which Saturates (g) | 0.4 |
| Protein (g) | 18.03 |
| Fiber (g) | 8.67 |
| Sale (g) | 1.28 |
